Why You’ll Love This Recipe
Fresh Fruit Tart is a visually stunning and delicious dessert that features a crisp, buttery tart crust, a smooth pastry cream filling, and a colorful arrangement of fresh fruits. It’s light, refreshing, and ideal for special occasions, brunches, or a summery dessert. The contrast of textures and vibrant flavors makes every bite a delightful experience.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttereggpure vanilla extractsaltmilkcornstarchegg yolksfresh fruits (such as strawberries, kiwi, blueberries, raspberries, mango)apricot jam (for glaze)
directions
Preheat your oven to 350°F (175°C).
Prepare the tart crust: In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough forms.
Press the dough into a tart pan and prick the bottom with a fork. Chill for 15 minutes, then bake for 20-25 minutes or until golden. Let cool completely.
Make the pastry cream: Heat milk in a saucepan until just simmering.
In a separate bowl, whisk egg yolks, sugar, cornstarch, and a pinch of salt. Slowly add hot milk, whisking constantly.
Return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly.
Remove from heat, stir in vanilla, and let cool completely.
Spread the cooled pastry cream evenly in the tart shell.
Arrange fresh fruits on top in a decorative pattern.
Warm apricot jam with a bit of water and brush over the fruits to glaze.
Chill the tart for at least 1 hour before serving.
Servings and timing
This recipe yields 8-10 servings.Preparation time: 30 minutesBaking time: 20-25 minutesCooling and chilling time: 2 hoursTotal time: approx. 3 hours
Variations
Use chocolate pastry cream for a richer flavor.
Swap the apricot glaze with honey or a citrus glaze.
Try seasonal fruits for different looks and tastes.
Add a layer of lemon curd beneath the pastry cream for a tangy twist.
storage/reheating
Store Fresh Fruit Tart in the refrigerator for up to 3 days.Keep covered to maintain freshness.Best enjoyed chilled; not recommended for reheating.
FAQs
Can I make the tart shell ahead?
Yes, bake the crust up to 2 days in advance and store at room temperature.
What fruits work best?
Firm, colorful fruits like berries, kiwi, and mango hold up well and look beautiful.
Can I use store-bought pastry cream?
Yes, though homemade provides the best flavor and texture.
How do I keep the crust from getting soggy?
Assemble the tart just before serving or brush melted chocolate on the crust to create a barrier.
Can I freeze the tart?
Freezing is not recommended due to the fresh fruit and cream.
Do I need a tart pan?
A tart pan with a removable bottom is ideal, but a pie dish can work in a pinch.
Is the glaze necessary?
It enhances the shine and helps preserve the fruit, but it can be omitted.
Can I make mini tarts?
Yes, divide the dough and filling into smaller tart pans for individual servings.
What type of jam should I use?
Apricot jam is traditional for its neutral color and flavor.
Can I make it dairy-free?
Yes, use plant-based milk, butter, and cream alternatives.
Conclusion
Fresh Fruit Tart is an elegant dessert that combines a crisp crust, creamy filling, and vibrant fruits into a delightful treat. It’s perfect for showcasing seasonal produce and impressing guests with its beauty and flavor. Simple yet sophisticated, it’s a must-try for any dessert lover.
Print
Fresh Fruit Tart
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including chilling)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A classic dessert featuring a buttery tart shell filled with rich vanilla pastry cream and topped with a colorful assortment of fresh fruits, finished with a glossy glaze.
Ingredients
- 1 ¼ cups all-purpose flour
- â…“ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 cups assorted fresh fruit (e.g., strawberries, blueberries, kiwi, raspberries)
- ¼ cup apricot jam
- 1 tbsp water
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse until the dough just comes together.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch tart pan. Chill for 15 minutes. Preheat oven to 350°F (175°C).
- Line crust with parchment and fill with pie weights. Bake 20 minutes, remove weights and parchment, and bake another 10-12 minutes. Cool completely.
- For pastry cream, whisk egg yolks with 2 tbsp sugar and cornstarch. Heat milk with remaining sugar. Temper egg mixture with hot milk, then return all to the pot and cook until thickened. Stir in butter and vanilla, chill until set.
- Spread pastry cream in cooled crust. Arrange fresh fruits on top decoratively.
- Heat apricot jam with water until smooth. Strain and brush over fruit to glaze. Chill tart before serving.
Notes
- Ensure tart shell is fully cooled before adding pastry cream.
- Use seasonal fruits for best flavor and presentation.
- The glaze helps preserve fruit and adds a beautiful sheen.